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Influence of Dietary Spices on Protein Digestibility and Absorption in Experimental Rats

机译：饮食香料对实验大鼠蛋白质消化吸收的影响

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Since spice diets are known to cause significant reduction in food transit time, an animal study was carried out to verify if there is any undesirable compromise with nutrient bioavailability, especially fat and protein digestion and absorption. Young rats were maintained for 6 weeks on diets containing (in gram percent): ginger (0.05), ajowan (0.2), cumin (1.25), and piperine (0.02). Soya protein and casein were incorporated to the basal semisynthetic diets to make up the sole protein source at 9 % protein level (N × 6.25) in an otherwise isocaloric and isonitrogenous diets. Nitrogen content of urine and feces were determined during the last week of feeding regimen. True protein digestibility, biological value, nitrogen balance, and net protein utilization were calculated. Dietary fat absorption was also determined. It was observed that the test spices reduced food transit time, but there was no undesirable compromise with the protein (casein or soya protein) digestion and absorption. All the four test spices in both the test protein groups showed increased protein and fat absorption and utilization. Thus, dietary intake of spices—ginger, ajowan, piperine, and cumin—enhances fat and protein digestion as well as their absorption despite causing a significant reduction in the ororectal food transit time.
机译：由于已知调味品饮食会显着减少食物的运输时间，因此进行了一项动物研究，以验证营养生物利用度（尤其是脂肪和蛋白质的消化吸收）是否存在任何不良影响。幼鼠在饮食中维持6周（以克百分比计）：姜（0.05），阿霍万（0.2），小茴香（1.25）和胡椒碱（0.02）。大豆蛋白和酪蛋白被掺入基础半合成日粮中，在其他等温和等氮日粮中以9％的蛋白质水平（N×6.25）组成唯一的蛋白质来源。在喂养方案的最后一周确定尿液和粪便中的氮含量。计算真实的蛋白质消化率，生物学价值，氮平衡和净蛋白质利用率。还确定了饮食中的脂肪吸收。观察到，测试香料减少了食物的运输时间，但是并未对蛋白质（酪蛋白或大豆蛋白）的消化和吸收造成不良影响。两个测试蛋白质组中的所有四个测试香料均显示出增加的蛋白质和脂肪吸收和利用。因此，饮食中摄取的香料-生姜，阿霍万，胡椒碱和小茴香-可以增加脂肪和蛋白质的消化率以及它们的吸收，尽管会显着减少直肠直肠食物的运输时间。

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